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Recipe Types: Breakfast , Intermittent Fasting , Keto , Low-Carb , Vegan

Scrambled Eggs with Avocado and Cheese

2012-03-17
  • Yield: 1
  • Servings: 1
  • Prep Time: 15m
  • Cook Time: 15m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

    320

  • Carbohydrates

    4

  • Fat

    27

  • Protein

    14

  • Calories

    ~320 kca

  • Fat

    27g

  • Protein

    14g

  • Carbs

    4g (Net: 2g)

  • Fiber

    2g

Ingredients

  • 2 large eggs
  • 1 tbsp butter (or olive oil)
  • 1/2 ripe avocado (sliced or diced)
  • 2 tbsp shredded cheddar cheese (or mozzarella)
  • Salt and pepper to taste
  • Optional: chopped chives or parsley for garnish

Method

Step 1

Prep the Ingredients: Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until smooth. Dice the avocado and grate the cheese if not pre-shredded.

Step 2

Cook the Eggs: In a non-stick pan over low-medium heat, melt the butter. Add the eggs and gently stir with a spatula in circular motions. Cook until they’re soft and just set (not dry!).

Step 3

Add the Cheese: While the eggs are still soft, fold in the shredded cheese and stir gently until it melts into the eggs.

Step 4

Finish with Avocado: Turn off the heat. Add diced avocado and lightly stir or place on top. Garnish with chives or parsley.

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